A classic Sindhi dish that is surprisingly easy to make.. with just a little bit of prep and handful of pantry ingredients.
What to do:
Soak 1 cup of channa dal for an hour. Pressure cook together with 1/4 cup of yellow mooong dal, 1 tomato.
Make the tadka. Heat a pan with few tsps of oil, handful of crushed peanuts, 2 finely chopped garlic cloves and green chili, turmeric powder, salt and a pinch of red chili powder.
Make the pakwan – with 1 cup all purpose flour, water, salt and ajwain. Knead until you have a soft spongy dough. Set aside for 10 minutes. Before frying, make mini discs, use a fork to make deep impressions evenly. Shallow or deep fry in hot oil until golden brown.
Tip: I usually hold my spatula to push the poori’s down for a few seconds – this will give a nice shape to scoop the dal.
Scoop or dip, top with onions, tamarind-date chutney and cilantro before serving!